Fall Salad with Sherry Vinaigrette Recipe

Name: Fall Salad with Sherry Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup pecans; 1/2 cup sherry vinegar; 1/4 cup Dijon mustard; 2 tablespoons honey; 1 teaspoon thyme leaves; 1 1/2 cups extra-virgin olive oil; Sea salt; Black pepper; 1 head of red leaf lettuce, leaves torn; 2 heads of Treviso or radicchio, cored and leaves torn; 1 head of frisee (4 ounces), white and light green leaves only; 2 Fuyu persimmons, cored and very thinly sliced crosswise on a mandoline; 1 Pink Lady apple, cored and very thinly sliced on a mandoline; 1 medium fennel bulb, cored and very thinly sliced on a mandoline; Nasturtium leaves, for garnish (optional)

Servings: persons

3/4 cup pecans
1/2 cup sherry vinegar
1/4 cup Dijon mustard
2 tablespoons honey
1 teaspoon thyme leaves
1 1/2 cups extra-virgin olive oil
Sea salt
Black pepper
1 head of red leaf lettuce, leaves torn
2 heads of Treviso or radicchio, cored and leaves torn
1 head of frisee (4 ounces), white and light green leaves only
2 Fuyu persimmons, cored and very thinly sliced crosswise on a mandoline
1 Pink Lady apple, cored and very thinly sliced on a mandoline
1 medium fennel bulb, cored and very thinly sliced on a mandoline
Nasturtium leaves, for garnish (optional)

1
Preheat the oven to 375.
2
Spread the pecans in a pie plate and toast for about 7 minutes, until golden.
3
Let cool, then coarsely chop.
4
In a medium bowl, whisk the vinegar with the mustard, honey and thyme.
5
Gradually whisk in the olive oil and season the dressing with sea salt and pepper.
6
In a very large serving bowl, toss the lettuce, Treviso and frisee.
7
Scatter the persimmons, apple, fennel and pecans on top and garnish with nasturtium leaves.
8
Serve the salad, passing the dressing at the table.

1019

kcal

Calories

105

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup pecans, 1/2 cup sherry vinegar, 1/4 cup Dijon mustard, 2 tablespoons honey, and more.

Yes, Fall Salad with Sherry Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fall Salad with Sherry Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions